Friday, 14 December 2012

Ande Ka Paratha (Egg stuffed Pan fried Indian Bread)

Ande Ka Parantha (Egg stuffed Indian bread)

Ande ka paratha is very convenient, nutritious, filling easy to make fast food which no mom should desist from giving the children. I used to make it for my children when they used to go to school. Because they were always late for getting ready then would not take egg (which I had made mandatory) for breakfast. They would just gulp milk and run to bus stop with soaked 4 almonds in their hand. Ok!! So they do not mind carrying almonds in their hand, so they may carry paratha also wrapped in foil / napkin and eat while waiting for bus or inside the bus. Thus I came upon the idea of making these parathas for breakfast so that they will whole some nutritious breakfast .The parathas became instant hit and I never had to force them to come 5 min. early from their room for breakfast, because they used to make it a point not to miss breakfast anymore and even if late would carry the paratha and eat in bus.
Preparation Time: 10 min.
Cooking Time: 20 min
Servings: 4 Parathas

Ingredients required for making Ande Ka Paratha:
  • 100 gm. Whole Wheat flour
  • 4 Eggs
  • 1 Medium size Onion
  • 4 Cloves of garlic
  • 3-4 Sprigs of fresh Coriander leaves
  • 1-2 Green chilies (optional)
  • Salt to taste
  • Water for making the dough
  • 2-3 ml Olive oil / Ghee / any cooking oil
Directions for making the dough:
  • Take flour in a big plate / bowl and add 20ml. water.
  • Mix and knead.
  • Add water in little portions and keep on kneading till soft pliable dough is obtained. (Roughly 50 ml. Water will be required)
Dough fro Paratha

Directions for making Ande Ka Paratha:
  • Wash and drain the fresh green coriander leaves.
  • Cut the washed and drained coriander leaves finely.
Finely cut Coriander leaves
  • Cut green chilies finely.
Finely cut Green Chilies
  • Peel and cut garlic finely.
  • Cut onion finely.
Finely cut Onion
  • Break an egg in a bowl.
One Egg in a bowl
  • Add 
    • 1 Tea spoon finely cut onions.
    • 1 Tea spoon finely cut coriander leaves.
    • 1/2Tea spoon cut green chilies.
    •  1/4th Of the finely cut garlic.
Coriander,Green Chilies,Coriander leaves,salt,Garlic added to the Egg
  • Beat egg and all ingredients in it to homogenous frothy consistency.
All ingredients with egg beaten to frothy state
  • Divide the dough in 4 portions.
  • Make ball of one portion of the dough.
Amount of dough for ball
  • Sprinkle some dry flour on the rolling board and the flour ball.
Dry flour sprinkled and dough ball kept on rolling board
  • Place the flour ball on the rolling board and roll the dough ball to 12-15 cm. diameters.
Dough ball rolled to 6 inches round
  • Heat a tawa on high flame.
Non-stick Tawa heated on high flame
  • When the tawa is hot lower the flame and place the rolled round on the hot tawa.
Rolled dough on hot tawa and being cooked on low flame
  • Bring the flame to high and cook till the top side of the rolled round of dough starts changing the color but remains soft.
Base ready for egg filling to be put
  • Pour whole egg mixture on the half cooked dough round and lower the flame.
Egg filling put on the dough base
  • Cook it for 30 sec. on low flame.
  • Fold the base of paratha from the edges to half, so as to cover the egg mixture with the base.
Base folded to semi circle and cover the egg filling

Base folded to a semi-circle and cooking on low flame
  • The paratha now will look like a semicircle.
  • Cook for roughly 1 min. The egg inside will start getting cooked and the filled semicircular base of paratha will start swelling.
Stage when oil should be sprinkled
  • Bring the flame to high and pour 1/4tea spoon oil / ghee from the edges and press gently with a spatula.
Oil sprinkled  from the edges and paratha being cooked on low flame by pressing with a spatula
  • The egg of the filling in the paratha will cook fast and the paratha will swell and the side touching the tawa will become golden brown.
Egg Paratha cooked to golden brown color on one side
  • Flip the half cooked paratha and pour 1/4teaspoon oil / ghee from the edges.
  • Press with a spatula and cook for 30 sec. on high flame.
  • The other side will also become golden brown.
Egg Paratha cooked to golden brown color on the other side also
  • Take it out on a serving plate and serve hot with tomato sauce / chili sauce. 
  • Or open the paratha from the edges and pour some tomato sauce in it, close the edges again, wrap in a tin foil and give to your children.
Ande Ka Parantha (Egg stuffed Indian bread)
  • The dough should not be hard otherwise when you will fold the base it will start cracking spilling the egg filling.
  • If your egg is big in size then either roll the dough ball to bigger size or reduce the amount of filling.
  • Do not allow the dough base to become hard and crisp before putting the egg filling while folding the base will crack and filling will spill, also the paratha will become hard nor crisp but soft.
  • While pressing always press from edges to the center not center to edges.
  • Put oil only when golden dots start appearing on the side touching the tawa.
  • Use non-stick tawa oil usage will reduce by half.
Suggested Variations:
  • One medium size finely cut tomato can be added to the filling of egg mixture.
  • Pepper powder can be added to the filling of egg mixture.
  • Very finely cut red bell pepper, capsicum, yellow bell pepper can be added to the egg mixture.
  • Coriander leaves can be replaced with fresh Basil / parsley / Thyme.
  •  Grated Cottage Cheese / Parmesan Cheese  can be added to egg while preparing the filling.
  • Instead of whole wheat flour 1:3 ratio of refined flour and whole wheat flour can be taken.

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